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When making lemon brownies, you need fresh ingredients. Here’s what you will need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 2 teaspoons pure vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - Zest from 2 large lemons - 1/2 cup freshly squeezed lemon juice - Powdered sugar for optional dusting Using high-quality ingredients makes a big difference. Fresh lemons bring out the best flavor. The butter should be unsalted to control the saltiness. Granulated sugar sweetens the brownies perfectly. Make sure your eggs are at room temperature. This helps them mix better. Use pure vanilla extract for a richer taste. When measuring flour, spoon it into the cup and level it off. This keeps your brownies from being too dense. Lemon zest adds a bright taste. It gives that fresh, citrusy kick everyone loves. Freshly squeezed lemon juice is key too. It keeps the flavors vibrant and lively. For a beautiful finish, consider dusting with powdered sugar. It adds a lovely touch. Now that you have your ingredients ready, you can create this citrus-filled delight! For the detailed steps, check out the Full Recipe. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x13-inch baking pan. You can either grease it lightly or line it with parchment paper. Lining helps with easy removal later. In a large bowl, pour in 1 cup of melted unsalted butter and 2 cups of granulated sugar. Mix them well until the mixture is smooth. I use a whisk or an electric mixer for this part. Next, crack in 4 large eggs one at a time. Mix well after each egg. This step ensures a creamy batter. Add in 2 teaspoons of pure vanilla extract and mix again to boost the flavor. In another bowl, sift together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine sea salt. This helps to combine the dry ingredients evenly. Now, slowly fold this mix into your wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your brownies fudgy. Now comes the best part! Use a rubber spatula to fold in the zest from 2 large lemons and 1/2 cup of freshly squeezed lemon juice. This adds a bright, zesty flavor. Make sure the lemon is evenly spread throughout your batter for the best taste. Pour the batter into your prepared baking pan. Use an offset spatula to spread it out evenly. Place the pan in your preheated oven. Bake for about 25-30 minutes. Keep an eye on it. When the edges turn golden brown, check for doneness with a toothpick. It should come out with a few moist crumbs, not wet batter. Once baked, remove the brownies from the oven. Let them cool completely in the pan on a wire rack. Once cool, you can dust the top with powdered sugar if you like. This adds a nice touch! Finally, cut the brownies into squares and serve them up. Enjoy the deliciousness! To get that fudgy brownie texture, mix carefully. Overmixing can make your brownies tough. When you add the flour, just stir until you see no dry bits. This keeps the brownie soft and chewy. I always use a rubber spatula for folding in the dry mix. It helps me control the mixing better. For a stronger lemon taste, increase the zest and juice. Start by adding an extra tablespoon of zest. This gives a bright flavor. If you want it even zestier, add another tablespoon of lemon juice. Taste the batter after mixing in the zest and juice. Adjust to your liking before baking. Presentation matters! Cut your brownies into neat squares. Arrange them on a fun platter. For a pop of color, garnish with thin lemon slices or curls of zest. A dusting of powdered sugar adds a sweet finish. These touches make your lemon brownies look as good as they taste. {{image_4}} You can make lemon brownies even more fun by adding mix-ins. Try adding nuts like walnuts or pecans for some crunch. Chocolate chips can also bring a sweet touch to the tangy lemon flavor. Dried fruits like cranberries or apricots add a chewy texture and extra sweetness. Mix in about 1/2 cup of your favorite ingredient for a tasty twist. If you need a gluten-free treat, it's easy to adapt this recipe. Simply swap out the all-purpose flour for a gluten-free flour blend. Look for a mix that contains rice flour or almond flour. This change keeps your brownies soft and delicious without gluten. Just replace cup for cup, and you’re all set! For a vegan version, you can replace the eggs and butter. Use 1/4 cup of unsweetened applesauce for each egg. For the butter, try coconut oil or vegan butter. This choice keeps the brownies moist and rich. You can still follow the same steps in the Full Recipe to enjoy these tasty treats! To keep your lemon brownies fresh, store them in an airtight container. I suggest using a glass or plastic container. Make sure to layer a piece of parchment paper between the brownies to prevent sticking. This method helps keep them moist and delicious. If you want to save some for later, freezing is a great option. First, let the brownies cool completely. Then, cut them into squares. Wrap each piece in plastic wrap and place them in a freezer bag. This keeps them fresh for up to three months. To thaw, just take them out and let them sit at room temperature for about 30 minutes. Lemon brownies last about three days at room temperature. For longer storage, keep them in the fridge for up to one week. This ensures they stay fresh and tasty. The cool air helps maintain their texture and flavor. You can use bottled lemon juice, but fresh juice is better. Fresh lemons give a brighter taste. Bottled juice often lacks the same zing. If you use bottled juice, choose one with no additives. This keeps the flavor closer to fresh. You can replace eggs with several options. Applesauce works well; use 1/4 cup for each egg. Mashed bananas are another choice; use the same amount. If you want a vegan option, try flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes before using. To check for doneness, use a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are done. If it comes out wet, they need more time. Keep an eye on the edges; they should be golden brown. Yes, you can make lemon brownies ahead of time. Bake them and let them cool. Store in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for a week. You can also freeze them for up to three months. Just wrap them well. You can find the Full Recipe for these lemon brownies in the main section of this article. Follow those steps to create your own citrus-filled delight! This blog post covered the key ingredients for making delicious lemon brownies, plus step-by-step instructions. We explored tips for perfect texture and enhancing the bright lemon flavor. I also shared variations, from gluten-free options to fun mix-ins. Lastly, I provided storage info to keep your brownies fresh. Using these ideas, you can enjoy delightful lemon brownies anytime. Whether for a party or a quiet night, these brownies will impress!

Lemon Brownies

Indulge in a burst of citrus flavor with these delightful Lemon Zest Brownies! Perfectly fudgy and irresistibly tangy, these brownies are easy to make with simple ingredients like butter, sugar, fresh lemons, and a touch of vanilla. Follow our step-by-step recipe for a delicious treat that will brighten up any dessert table. Click through to explore the full recipe and bring a zesty twist to your baking today!
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Zest from 2 large lemons

1/2 cup freshly squeezed lemon juice

Powdered sugar for optional dusting

Instructions
 

Begin by preheating your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.

    In a large mixing bowl, pour in the melted butter and granulated sugar. Using a whisk or electric mixer, beat the mixture until smooth and fully combined, ensuring there are no lumps.

      Crack the eggs into the bowl one by one, mixing thoroughly after each addition to ensure a well-blended batter. Stir in the vanilla extract, enhancing the flavor profile.

        In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. Gradually fold this dry mixture into the wet ingredients, stirring gently until just combined; be careful not to overmix to maintain a fudgy texture.

          With a rubber spatula, delicately fold in the lemon zest and freshly squeezed lemon juice until evenly distributed throughout the batter, adding a bright citrus flavor to your brownies.

            Transfer the batter to the prepared baking pan, using an offset spatula if available to spread it evenly across the surface.

              Place the pan in the preheated oven and bake for approximately 25-30 minutes, or until the edges turn a golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).

                Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, you can optionally dust the top with powdered sugar for an elegant finish.

                  Finally, use a sharp knife to cut the brownies into squares or desired shapes and serve.

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24

                      - Presentation Tips: Arrange the brownies on a decorative platter and garnish with thin lemon slices or zest curls for an extra pop of color and freshness. Enjoy!